These mini Chocolate Orange Steamed Puddings are the perfect dessert for the colder months! They're light yet comforting, and are packed with flecks of real chocolate and orange zest. They're easy to make and are delicious served with a simple chocolate sauce!
A steamed sponge pudding is the perfect dessert for when the weather is cooler. The puddings are warming and comforting, just like a great big hug in a bowl.
For some of us steamed puddings bring back recollections of school puddings which could be rather heavy rib-stickers like Spotted Dick and Jam Roly-Poly. But these Chocolate Orange Steamed Puddings are far from stodgy affairs instead they are deliciously light yet comforting. And I don't mind if I say taste amazing.
Steamed pudding can be made as one large pudding like my Orange and Stem Ginger Steamed Pudding on my other blog Recipes Made Easy. But these Chocolate Orange Puddings are cooked in small individual pudding tins and have the advantage of substantially reduced the cooking time.
Of course a larger pudding can have far more presence when positioned in the centre of the dining table, but, to me, smaller individual puddings do feel quite special when the whole dessert is for yourself!
Preparing the pudding moulds
As each pudding needs to be turned out it is important to make sure you prepare the pudding moulds carefully. I used non-stick metal moulds which are approx 7.5cm (3in) wide x 5cm (2in) tall and hold 160ml (5½floz) of liquid.
If you don't have pudding moulds you can use ramekin dishes of a simial volume.
To prepare the moulds grease the inside of the moulds with a little butter. Add a heaped teaspoon of flour to one of the moulds. Swirl the mould around until the flour has completely coated the inside of the mould. Tip the excess flour into the next mould, giving the dariole mould a little knock to ensure there is only a thin layer of flour. Repeat until all of the moulds are buttered and floured.
If your tins are not non-stick you may want to put a small disc of baking parchment into the base of each mould before adding the flour. which will make turning them out easier.
How to steam the puddings
Once the pudding have been made and the tins filled, you will need to cover them. Cut pieces of tinfoil about 18 – 20cm square. Use a little butter to grease the dull underside of the foil. Set aside. Cut 6 lengths of string that are long enough to go around the top of the dariole mould twice with enough surplus to allow a knot to be tied.
Fold the squares of tinfoil to create a pleat down the centre of the foil (this will open out and give the pudding more room to expand as it rises during the cook).
Place the tinfoil, butter side down, over the dariole mould. Scrunch the foil around the side of the mould. Tie a length of string around the mould just beneath its lip to secure the foil.
If steaming the puddings in a saucepan, you want to add a string handle to assist with their removal once cooked.
The puddings can be cooked in an electric steamer if you have one, or a steamer basket/rack over a pan of simmering water.
If you do not have a steamer or steamer basket, use a large pan with a tight-fitting lid. Pour a few centimetres/inches of water into the pan and position an upturned plate in the bottom of the pan. sit the pudding moulds on the plate to steam. Make sure the water does not come too far up the sides of the moulds.
Here's how to make individual Chocolate Orange Steamed Puddings.
Chocolate Orange Steamed Puddings
- 50 g (2oz) dark chocolate
- 1 orange
- 2 large eggs
- 1 egg yolk
- 100 g (3½oz) butter softened plus extra for greasing
- 150 g (5oz) golden caster sugar
- 200 g (7oz) self-raising flour plus extra for preparing the moulds
- 300 ml (½pt) double cream
- 50 g (2oz) dark chocolate
- 50 g (2oz) milk chocolate
- 6 individual pudding moulds -mine were 7.5cm (3in) wide x 5cm(2in) tall, and hold 160ml (5½floz) of liquid
- foil and string
Chocolate orange puddings
- Grease the pudding tins and dust the insides with flour. Finely grate 50g (2oz) dark chocolate and place in the refrigerator to chill until required.
- Grate the zest from 1 orange and set aside. Squeeze the juice and place in a small saucepan. bring the juice to a gently boil and boil until reduced by half. Allow to cool.
- Beat 2 egg and 1 egg yolk together with a fork until combined. Place 100g (3½oz) butter and 150g (5oz) caster sugar together until pale and fluffy. Beat in the orange zest.
- Gradually add the beaten egg a little at a time, beating well after each addition. Add 2 tbsp of reduced orange juice and beat again.
- Sieve 200g (7oz) flour into the mixture and fold in with a metal spoon or spatula. Add a little more orange juice or milk to soften the mixture if it is too stiff (it should drop easily from the spoon).
- Fold in the chopped chocolate and mix until just combined.
- Divide the mixture equally between the prepared tins. Cover each with a pleated piece of buttered foil and secure the foil with string. Steam for 40 minutes
- About 10 minutes before the pudding are ready, make the sauce. Pour 300ml (½ pt) double cream into a saucepan and heat gently until almost boiling. (do not let the cream boil).
- Meanwhile, chop 50g each milk and dark chocolate into small pieces and place in a heatproof bowl. Pour the hot cream over the chocolate and stir until the chocolate has melted to produce a smooth sauce.
- Carefully remove the puddings from the steamer. remove the foil and turn out onto serving plates. Serve with the chocolate sauce poured over the top.
- For a richer chocolate sauce use 100g (3 ½ oz) dark chocolate instead of a mixture of dark and milk chocolate.
- Alternatively use all milk chocolate for a lighter sauce.
- The spare egg white can either be chilled in the fridge for a few days to use in another bake or frozen in an airtight container. Allow the frozen egg yolk to defrost in the fridge completely before being used.
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